These Baguette/French Bread Pans are engineered for commercial bakery and food-service operations that demand precision, quality and consistency in bread production. The unique troughed, perforated design enhances heat circulation and moisture release, helping create loaves with well-developed crusts, uniform coloring and optimal texture.
Constructed from heavy-duty glazed aluminum, the pans offer dependable release performance and durable use in high-volume environments. Sized at 18″ wide by 26″ long with a 1″ profile, they accommodate standard loaf configurations while offering the flexibility of custom sizing to match specific batch or production needs. For bakeries focused on efficiency, presentation and repeatable results, these pans are a professional-grade choice.
